Sweet Chana Dal stuffed flatbread

To make the Chana dal filling: thoroughly rinse Chana dal 2-3 times and then place in a pot and cover with water. Cook on medium heat for 20-25 minutes until cooked through and soft.

Drain chana dal really well and return to pot. Add brown sugar, ginger, nutmeg, turmeric and cardamom. Mix well, continue to cook, stirring often for another 10-15 minutes. The mixture will become thick with no free liquid.

Allow the mixture to cool for just 5 minutes then use a blender or food processor to blend it to a smooth consistency whilst its still a little warm. Set aside.

To make the flatbread dough: in a medium size bowl, combine 2 cups of flour, salt, turmeric, oil and water. Knead together with your hands for 1-2 minutes, the dough will be very soft and pliable. Set aside for dough to rest for 30 minutes.

To assemble the stuffed flatbreads: place the dough onto a floured surface and portion it out to 10 pieces (approx. 45g each). Do the same with the chana dal filling rolling into balls (approx. 40g each).

Using a floured rolling pin, and a floured surface, flatten each piece of dough into a 10-12cm round circle. Place a ball of chana dal filling onto the middle of the flattened dough then fold the edges over the filling to seal it. Dust with flour. Flatten gently with your hands to squash down the ball, then with a floured rolling pin, gently roll out the flatbread until its about 20cm in diameter. (NB: The dough can be quite sticky, do not hesitate to dust more flour on the surface to stop it from sticking).

To cook the flatbreads: add a teaspoon of ghee to a pan on medium heat. Gently place the stuffed flatbread into the pan and cook for a few minutes on each side until a golden brown colour is achieved. Continue to add a small amount of ghee to the pan as you cook each of the flatbreads.